Peppermint OREO Cheesecake
Everyone knows that Cheesecake and Oreos belong together, especially during the holidays when you get to use extra special ingredients like Candy Cane Oreos and Andes Peppermint bits!
I feel like cheesecakes have a bad reputation for being way too hard to make. Everybody loves to eat a slice of cheesecake, but no one it willing to step to the plate and actually make one.
The truth is: there are about 50 billion kajillion things that are way scarier than making a beautiful cheesecake.
And I’d really like to enumerate all of those things, just to make a point. But to be fair (you know, since that list probably includes some actual scary things like murder… and the boogie man), how about I make a list of 10 baking-related things that are waaaaaaaay scarier than making a cheesecake? Will you believe me then?
1. Making a cake roll. It’s terrifying the first time.
2. Reaching for 3 eggs and only finding 2.
3. Making French Macarons. Obviously.
4. Attempting to substitute all the butter, oil, milk, eggs, and white flour with healthier ingredients.
5. Making royal frosting.
6. Piping royal frosting.
7. Everything about royal frosting going onto sugar cookies.
9. Piping roses on the side of a cake (can you tell I have piping issues?).
10. Candy thermometer. Enough said.
See? Compared to those things, cheesecake is a slice of cake! (pun intended)
Seriously though. It’s way easy. It’s really just like baking any other cake, except you don’t even really have to frost this one! I added chocolate ganache and Cool Whip to the top of mine, simply because I like how it looks. But you totally don’t have to add anything at all for this to be simply delicious!
- 25 Oreos, Peppermint or Candy Cane Flavored
- 3 tbsp butter, softened
For the Cheesecake Filling:
- 1 cup granulated sugar
- 3 - 8 oz.packages Cream Cheese, softened
- 1 cup part-skim ricotta cheese
- 2 tsp. vanilla
- 3 eggs
- 1 cup Andes Peppermint Crunch Bits
- Preheat oven to 350°F.
- In a food processor, pulse together the Oreos and 3 tablespoons of butter until fine crumbs form. Pour the crumbs into a 9-inch spring form pan and press firmly into bottom and 2-1/2 inches up side of pan; set aside.
- Beat cream cheese and sugar in large bowl with a mixer on medium speed until smooth and creamy. Add ricotta cheese and vanilla; mix well.
- Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overmix once the eggs have been added to avoid surface cracks during baking.
- Fold Andes peppermint bits into the batter.
- Pour into crust.
- Bake for 60-70 minutes or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour.
- Remove cheesecake from oven; cool completely. Optional: garnish with Cool Whip, chocolate ganache or frosting, and crumbled Oreos.
- Refrigerate at least 4 hours or overnight.
- Loosen cheesecake from rim of pan; remove rim.
- Store leftover cheesecake in refrigerator. Serves 16.